50g butter
300g onions, chopped
300g leeks, chopped
1 garlic clove, crushed
32g Essential Cuisine Vegetable Stock Mix
2ltrs water
600g diced peeled potatoes
250ml double cream
20g chopped fresh chives
Salt and freshly ground black pepper
1. Heat the butter in a large pan, add the chopped onions, leeks and garlic, sweat without colour for 10-15 minutes until the onions are tender
2. Spoon in the Essential Cuisine Vegetable Stock Mix and pour in the water
3. Add the potatoes and bring to the boil. Skim any excess from the top and simmer for 30 minutes
4. Puree in a liquidiser and pass through a sieve into a clean pan. Bring back to the boil, add the cream and correct the seasoning
5. If the soup is too thick, add a little water until the desired consistency is achieved
6. Finish with the chopped chives
Drizzle some Essential Cuisine Vegetable Mirepoix Glace over your finished soup to add a flavour boost.